Homemade Double Stuf Oreos

{This is for my Baking Partners Group. Our theme this month was cookies and this recipe was my choice. Our other choices were chocolate cream cheese and cornflake cookies. Please drop by and check out all my lovely Baking Partners creations.}

While they aren’t exactly like real Oreos, they are reminiscent of them. From what I can remember. Not one Oreo cookie has crossed my lips in at least 6 or 7 years. Maybe longer. They were never my favorites. I’m more of a soft cookie girl.

I really don’t understand the widespread love for them.

Don’t hate me.

Or send me hate mail.

How can a homemade cookie taste exactly like a mass-processed, machine-made, chemically-filled, preservative-laden, high fructose filled one?

They can’t.

It’s not humanly possible to make an exact replica in a home kitchen. And who would want to? Gross. That goes against everything I stand for. I believe in baking from scratch with the highest quality ingredients I can afford. I’m here to inspire you to do the same.

While this version is chock full of butter and sugar it’s still infinitely better than the packaged version. If you’re craving the real things but don’t want to fill your body with a highly processed cookie this one’s for you!

They’re easier to make than you might think. the dough and filling comes together fast. The time consuming part is rolling out the dough. It’s also the funnest part. Depending on the season you can make different shapes – hearts, stars, pumpkins, christmas trees.

Using a hand or stand mixer on medium speed cream together butter, both sugars, salt, baking powder, baking soda, espresso powder and vanilla extract about 3 minutes. Beat in egg yolks one at a time.

Scrape down sides of the mixer. Add flour and cocoa, start mixer on low and mix until combined, the mixture will be thick. Scrape down sides of bowl and knead gently. Form a ball then flatten into a disc.

Roll out immediately or refrigerate up to 1 week. Bring to room temperature before using.

Preheat oven to 350 degrees F. Lightly sprinkle sifted cocoa onto a counter or work surface and roll dough out to 1/8" thickness. Slide a thin metal spatula under the dough to help prevent the cookies from sticking.

Cut out circles with a 2" round cutter or shapes like hearts or pumpkins for Halloween. Lift with the metal spatula and place on cookie sheet, close together is ok because they don't spread much.

Knead the scraps of dough together, re-roll and cut out until all or most of the dough is used.

(Optional step: to add texture to the cookies place remaining dough scraps in a mixing bowl. On low speed beat in 1 teaspoon of hot water or coffee adding more as needed to make a thin paste. Continue adding hot water/coffee slowly, a teaspoon at a time, until the dough has thinned into a paste. When the mixture reaches a frosting-like consistency add it to a piping bag with a very small tip or to a Ziploc bag with a tiny hole in the corner. Pipe a design on the tops of the cookies. A tight cornelli design gives the impression of an Oreo but do any your heart desires.)

Meanwhile make the filling. With a hand or stand mixer cream together butter, powdered sugar, vanilla, and salt on medium speed 5-7 minutes until light, creamy and fluffy.

You can use a pastry bag fitted with a plain tip, a ziploc bag with a hole in the corner to pipe the frosting on or simply spoon it into the centers, place the top on and smoosh it down in the center. 1 teaspoon of filling = regular oreos or 2 teaspoons or more = double stuff.

After filling transfer the cookies to an airtight container and refrigerate for several hours to solidify the filling, give it the proper texture and bond it with the wafers.

Cinnamon Spice & Everything Nice by Irene Pisano is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Comments

Another great recipe! I was doubtful when I got the dough mixed up, my daughter wouldn’t even lick the spatula. It had a strong coffee flavor. But, once they were baked and cream was added they were great and a very close taste to Oreos.